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Lebanese Freekeh with Chicken & Toasted Nuts
Smoky freekeh cooked with warm spices and stock, topped with juicy chicken and toasted nuts.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 6
From Toula's table
Freekeh has enough character to be the centre of the dish. Toasting it briefly before adding liquid deepens its nutty, smoky flavour.
Method
Step by step
- 1
Season the chicken with half the salt, pepper and half the seven-spice. Heat 1 tbsp olive oil in a wide pot and brown the chicken on both sides, then remove to a plate.
- 2
Add the remaining oil and onion to the pot. Cook 5 minutes, then add the freekeh, remaining spice and cinnamon and toast for 2 minutes.
- 3
Pour in the hot stock and bring to a simmer. Cover and cook gently for about 25 minutes, or until the freekeh is tender, adding a splash of stock if needed.
- 4
Meanwhile, cook the chicken through in a 200°C oven or covered pan until the thickest part reaches 74°C. Rest for 5 minutes.
- 5
Toast the nuts in a dry pan until golden. Fluff the freekeh, taste for seasoning, then top with chicken, nuts and parsley.
Toula Tip
Freekeh brands absorb liquid differently. Keep a little hot stock nearby and add it gradually rather than flooding the pot.
Serving suggestion
Serve with yogurt, cucumber salad or a crisp green salad.
Storage
Cool promptly and refrigerate in a covered container for up to 3 days. Reheat until piping hot throughout.
Substitutions
Use chicken breast if preferred, but reduce its cooking time. For a meatless version, use vegetable stock and roasted chickpeas.
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